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Coconut Tempura Shrimp
2
1
1
1
1
/3 cup flour
/2 cup cornstarch
large egg, beaten
cup grated fresh coconut
cup ice−cold soda water
Salt
1
pound large shrimp, peeled, deveined, and tail on
Creole seasoning
1
1
1
jar mango chutney
plantain
tablespoon cilantro, finely chopped
Preheat the fryer.
In a medium−size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well
to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of
the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches
until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole
seasoning.
Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and
drain on paper towels. Season with Creole seasoning.
Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish
with fried plantains and cilantro.
Coconut Tempura Shrimp
49
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